Onion Tarte Tatin
Bring on a '70's flashback - an oldie but a goodie!
Ingredients:
- 400g Puff Pastry
- 15ml Sugar
- 30ml Butter
- 5 Onions, sliced into thirds
- 100g Feta, crumbled
- Natural Salt to taste
- 30ml True Origin Dill Mustard
- 2 sprigs Thyme
Method:
- Preheat the oven to 200°C.
- Lightly roll the pastry so that its about 3-4mm thick (you don’t want it too thin!). Cut the pastry into a circle ± 3cm bigger than your pan (you're looking for about 15mm 'over-hang' all round).
- Spread the mustard over the pastry disc, prick it with a fork in several places and place in the fridge until needed.
- Heat the butter, sugar and thyme in a pan and cook until it starts to caramelise.
- Place the onions cut sides down into the pan and cook slowly over a gentle heat until the onions are golden and just starting to brown on the underside.
- Cover the onions with the pastry and tuck the pastry overhang into the sides and bake for 25 minutes.
- Once golden, turn out and sprinkle with Feta cheese.
A really interesting alternative to the Feta, is to dress the tart with slices of ripe fig, some crumbled Gorgonzola and a light sprinkle of Fig Balsamic Infusion. Serve with a green salad and some Prosciutto on the side.